In Poland there was a "night of communism" when I was a child. Sweets in shops were either very expensive or very tasteless. So our mother and grandmother prepared home-made sweets. One of my favourite is Pischinger – wafer cake. It is a traditional Krakow dessert which comes from the nineteenth century. It was invented by a baker from Vienna - Oscar Pischinger, and hence the name of this dessert. This cheap and very tasty dessert has been very popular in Poland since the nineteenth century. Currently every family have their own recipe for this dessert.
The original dessert is a combination of milk, sugar, butter, chocolate but there are many other varieties of this sweet. Somebody can make it as butter cream with raw eggs but in my opinion it is dangerous for health. For the lazy or the ones who don't have time, you can do the Pischinger dessert with the cream Nutella. You just need to spread wafers and cut them.
Below you will find the original recipe for Pischinger.
250 ml of fresh cream
100g unsalted butter
¾ cup golden caster sugar
3 tbs vanilla sugar
pack of wafers (I used 23 cm / 9 inches round wafers)
1 bar of chocolate
200g walnuts
a few tbs cocoa powder (depending on which flavour you choose)
Cook cream, butter and sugar until they start to thicken. Add chocolate and vanilla sugar, and cook until the mixture thickens. Add ingredients for the flavour.
When the cream is ready, cool it down and spread it on the first layer of wafer, cover with another one, repeat the same till you have only one more left to cover the top.
Wrap the wafer cake with a cling film, leave aside for 3 hours covering it with a book or some other heavy item.
After 3 hours you can cut the cake into pieces.
Store in the fridge.
Other options
for Coffee Pischineger (my personal favourite)
Dissolve 2-3 tsp of instant coffee it in a little bit of hot water before adding to the cream.
for Walnut Pischinger
Ground 200g walnuts before adding them to the cream. If the cream is too thick and not fluffy, add a little bit of water and whisk a bit.
for Lemon Pischinger
Just add lemon juice to taste.
What about an original Piemontese chocolate dessert, ideal for winter which still holds its reign in Poland? I invite to the Concept Restaurant where I currently play in the pastry section. Please let the service know that you are looking for me, this would be always a great pleasure to see you!
Hello everyone! No, I didn't go out of the kitchen! In fact I couldn't do it for a long time so I decide to move my laptop to the kitchen. Now me, my kompot, bottom mushoom, coconut oil, pineapple, tomatoes, black turnips and other treasures that fill me with warmth are with me and we can follow. 
Today is Jeudi Gras or Fat Thursday (Tłusty Czwartek) so in Poland we consume huge amounts of Polish best-in-the-world doughnuts. The average amount for a person is about six. Six yummy, fluffy, sweet, deep-fried pieces of dough filled with roship jam or cream in the recent years. Coated with icing, icing sugar, coconut or chocolate. Mmm. There are huge queues at the cake shops for the whole day, but especially in the morning when everyone is buing them for work. I can't stop my self while gazing at my last year's divine doughnuts. Hopefully my husband will hunt some. I used Gosia's great doughnut recipe. Last year I have fried them traditionally, in pork's lard. The taste is gorgeous and the pastry is not so heavy as you may think.
1. Sieve the flour and icing sugar into a bowl.
